Head Procurement

Owns campus-wide sourcing and purchasing execution — the right goods, at the right quality and cost, on time.

Reports to

Director – Operations

Direct reports

Procurement executives/buyers

Function

Procurement & Vendor Management

Location

Rishihood Campus

ROLE PURPOSE

This role owns the operational engine of procurement for the entire campus — sourcing, purchasing, inventory and cost control for everything from kitchen ingredients and housekeeping consumables to maintenance spares and project materials. It works closely with the Kitchen & Dining, Estate Management, Facilities and Projects teams to translate their requirements into timely, quality-assured purchases, and with the Campus 2.0 Experience function to ensure every vendor contract protects the Rishihood Standard, not just the price.

KEY RESPONSIBILITIES

•Run end-to-end procurement operations: requisition management, sourcing, quotations/tendering, purchase orders, goods receipt and payment coordination.

•Build and maintain a reliable, pre-qualified vendor base across categories — food & kitchen supplies, housekeeping consumables, maintenance and MRO items, project materials, office and campus supplies.

•Negotiate pricing, payment terms and contracts, balancing cost efficiency with the quality and consistency the Rishihood Standard demands.

•Own inventory planning and stock management for recurring consumables (kitchen, housekeeping, maintenance) to avoid both stock-outs and wastage.

•Partner with Head – Kitchen & Dining, Estate Manager and Facilities & Maintenance to forecast demand and plan procurement calendars.

•Maintain procurement MIS — vendor database, price benchmarks, spend analysis, purchase-order tracking — and report regularly to the Director – Operations.

•Ensure all purchased goods and vendors meet statutory, safety and quality compliance (e.g. FSSAI for food ingredients, safety certifications for maintenance items).

•Support Projects & Development with sourcing for capital works and construction materials as needed.

KEY RESULT AREAS & SUCCESS METRICS

Key Result Area

How Success Is Measured

Cost efficiency

Savings/value delivered against budget and prior-period benchmarks, category-wise

On-time fulfilment

% of purchase requisitions fulfilled within agreed turnaround time

Vendor quality

% of deliveries meeting quality specification on first inspection

Inventory health

Stock-out incidents and wastage/expiry levels for recurring consumables

Compliance

% of vendors and purchased categories meeting statutory/quality certification requirements

QUALIFICATIONS & EXPERIENCE

•Bachelor’s degree required; MBA or equivalent in Operations/Supply Chain preferred.

•6–10 years of experience in procurement or supply chain roles, ideally spanning food/FMCG, facilities/MRO and institutional or hospitality purchasing.

•Experience with procurement MIS/ERP tools and inventory management.

•Working knowledge of statutory/quality compliance relevant to food, facilities and construction procurement in India.

SKILLS & ATTRIBUTES

•Strong negotiation and commercial acumen.

•Process discipline — comfortable running structured requisition-to-payment workflows at scale.

•Analytical rigor with spend data and vendor performance.

•Cross-functional coordination with demand-side teams (Kitchen, Estate, Facilities, Projects).

KEY RELATIONSHIPS

Internal (Rishihood)

External / Outsourced Partners

•Director – Operations

•Head – Kitchen & Dining

•Estate Manager

•Facilities & Maintenance

•Projects & Development

•Campus 2.0 Experience (standards/SLAs)

•Food & kitchen supply vendors

•Housekeeping consumables vendors

•Maintenance/MRO suppliers

•Project material suppliers